Peach, prosciutto & ricotta crostini is the perfect summer appetizer to enjoy when the peaches are fresh and the weather is beautiful! Sweet and salty, crunchy and creamy, these easy-to-put-together toasts have it all.
Whip up your ricotta with the basil in a small food processor until the basil is well incorporated and the cheese is a pale green. Add salt and lemon juice to taste. Note: I like to do this ahead so the cheese has a chance to chill. It will thicken as it chills.
Thinly slice your bread on a slight angle to 1/3-1/2 inch.
Toast the bread on both sides. I do this under a low broiler, but you can do it on a grill, or in a pan on the stove. Just pay attention so it doesn't burn.
Assemble your crostini. First lay down a layer of the ricotta. Top with about half a slice of prosciutto. I like to fold and lightly twist the meat so it has volume and a pleasing shape on the toast. Finish with 2 slices of peach.
Garnish each crostini with some small basil leaves and a sprinkling of fresh cracked black pepper. Just before serving you can drizzle with the pomegranate molasses. Serve asap!